Save The smell of garlic and toasted pine nuts pulled my partner into the kitchen one Saturday morning, curious about the bright green sauce pooling in the food processor. I was making pesto, but not the usual kind. This time I had tossed in a handful of spinach alongside the basil, trying to use up greens before they wilted. What started as thrift turned into something I now crave weekly: a vibrant, garlicky spread that transforms even the humblest grilled cheese into something worth sitting down for.
I made this for a friend who claimed she didnt like anything green, and she asked for the recipe before she finished her first half. The pesto mellows as it grills, turning sweet and nutty against the crisp butter-toasted bread. Watching someone take that first pull of melted cheese, streaked with green, never gets old.
Ingredients
- Fresh spinach leaves: Use tender baby spinach if you can, it blends smoother and tastes milder than mature leaves.
- Fresh basil leaves: This keeps the pesto tasting like pesto, not just pureed spinach, so dont skip it.
- Grated Parmesan cheese: The real stuff melts into the pesto and adds a salty, umami backbone.
- Toasted pine nuts: Toast them yourself in a dry pan for two minutes, it makes all the difference in flavor.
- Large garlic clove: One clove is plenty, any more and it can overpower the greens.
- Extra virgin olive oil: Use something you would dip bread into, it becomes the body of your pesto.
- Salt and black pepper: Season to taste, the Parmesan already brings salt.
- Lemon juice: Just a tablespoon brightens everything and keeps the pesto from tasting flat.
- Sourdough or country bread: Sturdy slices hold up to the pesto and press without falling apart.
- Unsalted butter, softened: Spreadable butter means even browning and no torn bread.
- Mozzarella cheese: The melt champion, it pulls and stretches beautifully.
- Sharp cheddar cheese: This adds a tangy punch that mozzarella alone cant deliver.
Instructions
- Blend the pesto:
- Toss spinach, basil, Parmesan, pine nuts, garlic, salt, and pepper into the food processor and pulse until everything is finely chopped and starting to clump. With the motor running, pour in the olive oil and lemon juice in a steady stream until you have a thick, spreadable paste.
- Butter the bread:
- Spread softened butter on one side of each slice, this is the side that will touch the pan and turn golden. Lay them buttered side down on your counter.
- Assemble the sandwiches:
- Spread a tablespoon of pesto on the unbuttered side of two slices, then pile on half the mozzarella and cheddar. Top with the remaining bread slices, buttered side facing out.
- Grill until golden:
- Heat your skillet over medium and lay the sandwiches in, pressing gently with a spatula. Cook for three to four minutes per side, watching for that deep golden crust and the cheese starting to ooze at the edges.
- Rest and serve:
- Let the sandwiches sit for a minute so the cheese sets just enough to not slide out when you cut them. Slice in half and serve while still warm and stretchy.
Save One rainy afternoon I made a double batch of pesto and froze half in an ice cube tray. Months later, I popped out two cubes, thawed them in seconds, and had this sandwich on the table before my soup finished heating. It felt like a gift from my past self.
Choosing Your Bread
Sourdough brings a tangy chew that plays well with the pesto, but any sturdy bakery loaf works. I avoid soft sandwich bread because it gets soggy under the pesto and falls apart when you flip it. A good slice should feel substantial in your hand, with a tight crumb that crisps beautifully in butter.
Storing Leftover Pesto
Pesto keeps in the fridge for up to a week if you press plastic wrap directly onto the surface to keep air out. Pour a thin layer of olive oil on top before sealing and it stays bright green. I also freeze it in small jars or ice cube trays, then toss the cubes into a freezer bag for quick weeknight rescues.
Making It Your Own
This sandwich is a template, not a rule. I have tucked in roasted red peppers, sliced tomatoes, even leftover grilled chicken when I wanted more heft. Some nights I swap the cheddar for fontina or provolone, whatever is in the cheese drawer.
- Add a handful of arugula inside for peppery crunch.
- Spread a thin layer of mustard on the bread before the pesto for tang.
- Use gluten free bread and it works just as well, no adjustments needed.
Save This sandwich has become my answer to what sounds good when nothing else does. It is fast, it is satisfying, and it tastes like care even when you are too tired to think.
Recipe FAQs
- → Can I make the spinach pesto ahead of time?
Yes, prepare the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. You can also freeze it for up to 3 months. Simply thaw before using.
- → What's the best bread choice for this sandwich?
Sourdough and country bread work beautifully due to their sturdy structure and crispy exterior. Focaccia or ciabatta are excellent alternatives that provide great texture and structure when grilled.
- → How do I prevent the bread from burning while the cheese melts?
Cook over medium heat rather than high heat, and consider covering your skillet with a lid for the first 2-3 minutes to trap steam and help the cheese melt faster before the bread over-browns.
- → Can I substitute the cheese combination?
Absolutely. Gruyère, fontina, or provolone work wonderfully. You can use any cheese you enjoy melting. A combination of mild and sharp cheeses balances the flavors nicely.
- → What if I'm allergic to tree nuts?
Replace pine nuts with roasted sunflower seeds or pumpkin seeds for similar texture and nutrition. The pesto will be equally delicious with about 1/4 cup of either alternative.
- → How should I serve this sandwich?
Serve warm, sliced diagonally for presentation. Pair with tomato soup, a fresh green salad, or roasted vegetables. The pesto's brightness complements light soups and acidic vinaigrettes perfectly.